Roasted Onion and Sweet Potato Salad: A Return to Family Picnics

Roasted Onion and Sweet Potato Salad: Picnic: V8 Issue 97 A Return to Family Picnics

Roasted Onion and Sweet Potato Salad

This is an unusual potato salad, one that goes well with any pork dish. I love the caramelized flavor of the roasted onions combined with the hearty mustard, zesty bell pepper and savory thyme!

Makes 8 servings

Ingredients:

Roasted Sweet Potatoes and Onions:

4 large sweet potatoes
vegetable oil
coarse salt
1 medium onion, thinly sliced lengthwise (with the grain)

Dressing:

3 strips thick-cut bacon
1/3 cup vegetable oil
3 tablespoons whole-grain mustard
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar

Salad Components:

reserved crumbled bacon
1/4 cup diced green bell pepper
salt and pepper to taste

Preparation:

Roast the Sweet Potatoes and Onions:

Adjust the baking rack to the center of the oven and preheat to 350 degrees F.

First, scrub the sweet potatoes and dry with paper towels. Prick each one with a fork two or three times across the top and place them on a baking sheet; rub with a little oil and sprinkle with salt. Transfer to the preheated oven. After 25 minutes of baking, scatter the sliced onions over and around the potatoes.

Second, continue to cook until the potatoes are done but firm and the onions are caramelized, 15 to 20 minutes more. Remove the baking sheet from the oven and allow the potatoes to cool, then peel away the skin and cut into small cubes.

Make the Dressing:

Brown the bacon strips and drain on paper towels, then crumble, set aside. To the bacon grease left in the pan, add the vegetable oil, mustard, cider vinegar and brown sugar. Whisk together thoroughly.

Assemble the Salad:

Fold the diced sweet potatoes and roasted onions in a mixing bowl with the crumbled bacon and bell pepper. Season with a little salt and pepper. Pour the dressing over and toss together gently. Refrigerate, covered, until ready to serve.